Ingredients:

  • 3 large overripe bananas, mashed (approx. 315g)
  • 1/3 cup (80ml) neutral oil
  • 1/2 cup (100g) coconut sugar or light brown sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) lemon juice or apple cider vinegar
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with parchment paper so nothing sticks.
  2. Mash the bananas in a large bowl. Use a fork or potato masher until smooth with only a few small lumps remaining. Note: Too many lumps can create wet spots in the bread.
  3. Whisk in the neutral oil, coconut sugar, vanilla, and lemon juice. Stir until the mixture is fully emulsified and looks glossy.
  4. Sift the all purpose flour, baking soda, salt, and cinnamon directly into the wet mixture. Note: Sifting prevents soda clumps, which cause bitter holes in the bread.
  5. Gently fold the ingredients together using a spatula. Stop as soon as no more streaks of white flour are visible. Note: Overmixing creates gluten, which makes the bread tough and rubbery.
  6. Pour the batter into your prepared pan and smooth the top with the back of a spoon.
  7. Bake for 55–65 minutes. You're looking for the top to be a deep mahogany colored.
  8. Insert a toothpick into the center. It's done when it comes out clean or with just a few moist crumbs.
  9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.